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Alex Hearn: Gratuities should go to servers

Posted:
07/28/2014 01:00:00 AM MDT

Beans, rice, spicy molido chicken and one of the best green chili sauces in SoBo at Café Mexicali. I lost my appetite when I saw the somewhat hidden (rotated 90 degrees from customers) sign on the wall stating “All tips are the property of Employer and not Employees.” I confirmed this with an employee, the staff receive none of the tips left in the jar or via credit card.

I've really enjoyed the food and clean atmosphere of this café for the last few months and have probably dropped $30 in the jar across that time. The intention was to reward what's generally a very friendly and attentive staff. Learning the money went to the owner as additional revenue strikes me as profoundly deceptive.

I'm not wild about the over-proliferation of tip jars lately but in the food and beverage industry it's absolutely customary for the staff to be tipped. The implication with any tip line is that it goes to the server(s), always, and any customer leaving a tip is expecting it to go to those servers.

If the owners choose to ignore that custom I think they should put a big, dummy-proof sign on the tip jar itself saying, “tips for the owner, not the staff.

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